Chili Stuffed Chicken

By bdeedman

Ingredients

• 6 skinless, boneless chicken breast halves
• 1 1/2 tsp ground cumin, divided
• 1/4 tsp salt
• 1/2 cup refried beans
• 1/2 cup sliced green onions
• 1 (15 oz) can hormel chili, no beans
• 1 (10oz) can whole tomatoes with green chiles, drained and chopped
• 3/4 cup (3oz) shredded Colby-Jack cheese
• Fresh cilantro, minced

Details

Servings 6

Preparation

Step 1

Place each piece of chicken between two sheets of plastic wrap; flatten to 1/4" thickness using a meat mallet or rolling pin. Sprinkle lightly with 1/2tsp cumin and salt.
Combine beans, green onions, and remaining 1 tsp cumin; stir well. Divide mixture evenly among each piece of chicken. Roll up chicken; secure with toothpick. Place chicken rolls, seam side down in a 11x7 baking sheet. Combine chili and tomatoes; spoon evenly over chicken. Bake at 350 for 35 minutes. Sprinkle with cheese; bake an additional 5 minutes and sprinkle with cilantro.